31 January, 2018

IP Beef Stroganoff

My mom didn’t cook a lot when I was a kid, but one thing I remember eating when I was young was beef stroganoff. It was one of my favorite things to eat, and its now one of my kids favorite dishes.

So, since I’m obsessed with my Instant Pot, I was on the lookout for a stroganoff recipe that was adapted to the IP. I found one on the Clarks Condensed website that sounded so interesting!

Why this recipe sounded so interesting is that it does not use mushroom soup!

The simplicity of this recipe is rediculous. Start by browning the meat (ground beef or turkey) using the sauté setting on your Instant Pot. Add the onion and garlic. If you are not using a lean meat, you may have to drain the excess fat from the pot. I used ground sirloin, and did not have to drain. Add mushrooms and sauté for another couple of minutes. Add your canned French onion soup, water, salt and pepper and mix. Whisk in some corn starch and add 3/4 of a bag of egg noodles and mix. Place your lid on, making sure your vent is closed and set for 6 minutes (I used the soup setting). After your timer goes off and you have released the pressure, you will add 1/2 cup of greek yogurt or sour cream. I chose the latter and probably added a bit more than 1/2 cup, but I like my stroganoff really creamy. Also, I did add more salt and pepper once the dish was cooked, as the noodles did require more seasoning not to be bland.

The result is a super duper family friendly meal! Using French onion soup gave the dish a much more sophisticated taste, good for moms and dads…while the flavor profile is still familiar to the “boxed” stroganoff, which is good for the kids!

Follow the link for the full recipe: https://www.clarkscondensed.com/food/instant-pot/instant-pot-beef-stroganoff/?utm_source=pinterest